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Blackberry Cobbler

Summer
is all about the cobbler. I think cobbler is like the messy, quirky
best friend to pie (like in a romcom). It's delicious although maybe not
as cosmetically perfect as pie. I personally am a big fan of any kind
of cobbler: crumbles, buckles, spoon cakes, etc. I will eat them all,
believe me. This particular cobbler leans a little more toward being a
spoon cake, because you spoon the batter over the berries before baking.You
can use fresh or frozen berries. And you can choose your favorite. I
went with all blackberries—tis' the season. But strawberries,
raspberries, blueberries or a mix of any/all would be be divine as well.
Choose your own adventure.Blackberry Cobbler, makes 3-4 ramekins
16 ounces blackberries, if frozen allow to thaw before use
2 tablespoons brown sugar
1/3 cup + 2 tablespoons flour
1/4 cup sugar
1/3 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoon milk
1/4 teaspoon vanilla extract
5 tablespoons melted, then cooled butter
In a bowl mix together the blackberries and brown sugar. Distribute evenly among your baking dishes.
In a bowl whisk together the flour, sugar, baking powder and salt.
Stir in the egg, milk and vanilla extract. Last stir in the melted
butter. This should create a thick paste kind of batter.Spoon
the batter over the berries. Bake at 350°F for 35-40 minutes until the
edges begin to brown. If you double this recipe you can bake this in a
8x8 square baking pan. If doubling allow to cook for an additional 8-10
minutes.Serve warm with a big scoop of vanilla ice cream. The melted ice cream mixing in with the warm berries is the best! Enjoy